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Street Corn Skillet with Grilled Shrimp

Serves4 servings
This Street Corn Shrimp recipe transforms the beloved Mexican elote into a protein-packed dinner that's ready in just 30 minutes. Juicy marinated shrimp meets charred corn kernels and zesty crema for the ultimate summer feast.

Equipment

  • Sharp knife
  • Cutting board
  • Garlic Press optional
  • Citrus Squeezer optional
  • Zester
  • Bowl
  • Cast Iron Skillet
  • Grill
  • Tongs

Ingredients  

Ingredients

Shrimp

  • 1 ½ lbs. Shrimp, peeled, deveined

Marinade for the Shrimp

  • 1 ½ tbsp. Garlic fresh, finely chopped
  • 2 tbsp. Honey
  • ¼ c. Olive Oil
  • ½ tbsp. Red Pepper Flakes
  • 1 tsp. Salt

Crema

  • ½ c. Greek Yogurt (Calbot)
  • ½ c. Mayo (Dukes)
  • ½ c. Lime Juice freshly squeezed
  • 1 tsp. Salt

Elote

  • 8 Fresh Corn on the Cob
  • 2 tbsp. Butter
  • 1 ½ tbsp. — Garlic, fresh, finely chopped
  • ¼ c. — Green Onions, white part, chopped
  • 1 ½ tbsp. — Jalapeno, fresh, deseeded, finely chopped
  • 2 tbsp. — Cilantro
  • Half of Crema
  • Salt, to taste

Toppings

  • Crema
  • Cotija Cheese, crumbled
  • Cilantro, finely chopped
  • Limes Zest
  • Green Onions, green part, chopped

Serve WIth

  • Tortillas, corn or flour, warmed
  • Cilantro Lime Rice

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Instructions 

Marinate the Shrimp

  • Combine garlic (1½ tbsp.), honey (2 tbsp.), olive oil (¼ c.), red pepper flakes (½ tbsp.), and salt (1 tsp.) in a bowl. Add shrimp and toss to coat. Marinate 30 minutes minimum or up to overnight in refrigerator.

Make the Crema

  • Whisk together Greek yogurt (½ c.), mayo (½ c.), lime juice (½ c.), and salt (1 tsp.) until smooth. Refrigerate until ready to serve.

Char the Corn

  • Heat butter (2 tbsp.) in a large cast iron skillet over medium-high heat. Add corn kernels from 8 ears and let sit undisturbed for 2-3 minutes until golden spots develop. Stir and continue cooking 5 minutes total.

Prepare the Grill & Cook Shrimp

  • Thread marinated shrimp onto skewers. Heat grill to 350°F and oil grates. Grill shrimp 3 minutes per side, then increase heat to high and cook 2 more minutes until caramelized.

Finish the Elote

  • Push corn to one side of skillet. Add white parts of green onions (¼ c.) and jalapeño (1½ tbsp.) to empty side, sauté 2 minutes. Add garlic (1½ tbsp.) and cook 1 minute until fragrant. Mix everything together.

Combine & Serve

  • Stir half the crema into corn mixture along with cilantro (2 tbsp.) and salt to taste. Serve 1 cup elote topped with 5-6 shrimp, drizzled with remaining crema, and garnished with cotija cheese, cilantro, lime zest, and green onions.

Notes

Skewer Tip
Soak wooden skewers for 30 minutes before grilling to prevent burning. Thread shrimp leaving small spaces between each piece for even cooking.
Perfect Char
Don't stir the corn too frequently! Those golden-brown spots are where all the smoky street corn flavor develops.
Make-Ahead
The marinade can be prepared up to 24 hours in advance. Corn can be charred earlier in the day and reheated before serving.
No Grill? No Problem
Cook marinated shrimp in the same cast iron skillet after finishing the corn. Increase heat to medium-high and cook 2-3 minutes per side until pink and caramelized.

Nutrition

Calories: 853kcal, Carbohydrates: 74g, Protein: 11g, Fat: 61g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 44g, Trans Fat: 0.1g, Cholesterol: 15mg, Sodium: 936mg, Potassium: 644mg, Fiber: 3g, Sugar: 40g, Vitamin A: 2074IU, Vitamin C: 58mg, Calcium: 198mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Jamie Sandstedt
Course: Main Dish
Cuisine: Mexican
Servings: 4 servings
Calories: 853
Keyword: Corn, Shrimp, Summer

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